Vegan Mexican Breakfast Tacos

Mexican · 30 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 8 small Corn tortillas
• 1 can (15 oz) Canned black beans
• 1 large Red bell pepper
• 1 medium Onion
• 2 Garlic cloves
• 2 tbsp Olive oil
• 1 tsp Chili powder
• 1 tsp Cumin
• to taste Salt
• 1/4 cup chopped Fresh cilantro
• 1 Lime

Method

1. Drain and rinse the black beans. Set aside.
2. Dice the red bell pepper and onion. Mince the garlic.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
4. Add the black beans, chili powder, cumin, and a pinch of salt to the skillet. Cook for another 5 minutes, stirring occasionally.
5. While the filling cooks, warm the corn tortillas in a dry skillet or microwave.
6. Spoon the black bean mixture into each tortilla. Garnish with chopped cilantro and a squeeze of lime.
7. Serve immediately with extra lime wedges if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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